Lamb Shoulder and Spinach Curry
Author: Julie du Pont
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4-5
- 1½ tbsp canola oil
- 1.5 lbs of lamb shoulder, cubed in ½ inch pieces
- 1 tsp salt
- ½ tsp ground pepper
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1½ tsp coriander
- 1½ tsp cumin
- 1½ tsp tumeric
- 1 cup plum tomatoes, chopped (you can substitute canned tomatoes if needed)
- 1 cup beef broth
- 7-8 oz baby spinach
- 1½ tsp garam masala
- ¾ cup non-fat greek yogurt
- Cilantro, chopped
- Heat oil in large dutch oven or slow cooker. Add lamb and brown on all sides, 5-7 minutes. Remove lamb from pot with slotted spoon.
- Add onions and saute for 4 minutes until softened and slightly browned.
- Add garlic and saute for 1-2 minutes.
- Add ginger, coriander, cumin and tumeric and stir and until even distributed among the onions, 1-2 minutes.
- Add tomatoes and beef broth and bring to a boil. [At this point, move to slow cooker.]
- Add lamb and slow cook on high for 3½ hours.
- Add spinach and garam masala and cook for 30 minutes more.
- Add yogurt and cook for 5 additional minutes.
- Serve over rice with chopped cilantro, butter and salt and pepper. Top with additional chopped cilantro.
Recipe by Weekend Table at https://weekendtable.com/2013/02/20/lamb-shoulder-and-spinach-curry/
3.2.1226